Tom Kerridge, the British chef known for his down-to-earth style and left-wing political views, recently opened up about his late diagnosis of attention deficit hyperactivity disorder (ADHD) and how it has deepened his appreciation for cooking. Born in 1973 and raised on a Gloucester council estate by a single mother, Kerridge credits his upbringing for his strong hosting skills and inclusive approach to food.

Kerridge describes his childhood meals as modest and familiar—potato waffles, Findus crispy pancakes, tinned ravioli, fish-finger sandwiches—and acknowledges that despite an early struggle in formal education, where he left school at 16 with four O-levels, he found his passion after enrolling in catering college at 18. His new cooking series, set amid an ancient olive grove, features recipes that merge tradition and innovation, such as a fig and honey sponge cake substituting butter with olive oil.

He recognizes that Italy, the focus of his latest show, remains a vast and diverse culinary landscape with rich regional variations, though he doubts he could eat Italian cuisine exclusively year-round. Kerridge praises the multicultural nature of British cuisine, noting the common presence of Indian, Thai, and Turkish dishes alongside traditional fare on pub menus, reflecting the country’s culinary diversity.

Discussing recent reports of the average price of takeaway fish and chips rising to £11, Kerridge expressed surprise that vendors can remain profitable at this price point, questioning the supply chain and freshness of the fish involved. He acknowledged that dining at his own restaurant, The Hand and Flowers—where a classic three-course meal costs about £195 per person—is beyond the reach of many, but he rejects calls to blame immigration or other political scapegoats for rising food costs. Instead, Kerridge points to the positive example of cultural inclusivity in professional kitchens, highlighting his experiences working with Algerian colleagues during Ramadan and the mutual learning it fostered.

Kerridge's personal health journey has also influenced his outlook. After turning 40 in 2013, he lost 12 stone (76 kilograms) by cutting out sugar, carbohydrates, and alcohol over a three-year period, motivated by the desire to be healthy for his son Acey, born in 2015. Acey’s diagnosis with ADHD later prompted Kerridge to seek an assessment for himself, which he says has helped him understand why cooking suits him so well. For Kerridge, the fast-paced, sensory-rich environment of a professional kitchen—full of heat, noise, and simultaneous tasks—stimulates his strengths and energy rather than overwhelming him.

Kerridge emphasizes that his son, like him, is a practical individual unlikely to thrive in a traditional office setting. He finds reassurance in the belief that there are fulfilling career paths for people with neurodivergent traits, outside of conventional norms.